A traditional Mexican dip, guacamole has become a staple in the American diet as well. Avocados are high in fat, but they also have a number of nutritional strengths such as a high potassium and fiber content.

There are two main components to making the perfect guacamole. Choosing good avocados, and properly seasoning.

Halibut is one of my favorite fish. Sweet and mild with a firm texture that flakes apart when properly cooked. It’s a great fish to entertain with, because it’s mild flavor is appealing to many palates. When serving halibut to a group, I prefer to serve a large center cut piece of fish as opposed to individual portions. That being said, this preparation works well for individual portions as well. When buying fish, a good rule of thumb is ~6 oz per person, but this number can be adjusted up larger appetites. The recipe below serves 6 very generously but could serve up to 8.

Panko breadcrumbs are essential to this recipe. Their crisp and crunchy texture is a perfect compliment to the halibut. Panko breadcrumbs hail from Japan, and they are made with a crustless bread. The have a lighter, crunchier, airier texture than traditional western breadcrumbs. Panko is widely available in many supermarkets.

This soup is the essence of winter. The leeks and potatoes from my Full Circle Farms deliveries had been accumulating in my fridge and pantry. This soup is an amazing use of these simple ingredients. I make this soup for dinner and take/send the leftovers to be reheated in the office microwave the next day. I like to serve this with homemade croutons (in this case I made pumpernickel croutons) and a bright salad (anything with apples or beets would be perfect).